This chicken is the juiciest, most mouthwatering bird you'll ever try. I also like the aspect of theater when you cook it, because it looks so damned weird on the grill, people will wonder what brand of crack you switched to... This bird is simply deeee-licious! The beer inside the cavity steams the chicken from the inside, keeping it moist and juicy, while the dry heat of the grill forms a nice, crisp skin.

Preparation

1. Start with a hot grill (coals all white and ready to cook). Drink about 1/4 of that can of beer. Set it aside 3/4 full and have a couple of full ones, real beer this time-- no sissy canned stuff.

2. Get the chicken ready for cookin! Trim some of the fat, get rid of the giglets (her kitty, kitty!) Rub literally with your favorite meat rub. Some folks like Zatrain''s or some such store bought concoction, but whatever. Push your fingers under the skin and push in remaining ingredients. Get a can opener or some such tool and open up the top of the can and drop in the crushed garlic.

4. Oil up the can and lower that chicken over the top of it. The beer can goes into the chicken''''s body cavity and alllows the bird to stand upright.

5. Cover your grill and cook the chicken until its wings are loose and the skin turns clear. Or.... until a thermometer in the deepest part of the meat (thigh of the chicken) not touching bone registers 180 degrees F. On my personal pellet grill with the grill lowered, it took 1 1/4 hrs to cook the bird.

Notes

If your grill doesn't have a cover, use a large stock pot to cover the bird. Waiting for the skin on the wings to turn clear is a good guideline if you don't have a thermometer. (Not to nag, but why don't you get one? Most grocery stores sell them for a small price.) Another test you can try is piercing the meat of the breast and thigh: The juices should be clear.

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If your grill doesn't have a cover, use a large stock pot to cover the bird. Waiting for the skin on the wings to turn clear is a good guideline if you don't have a thermometer. (Not to nag, but why don't you get one? Most grocery stores sell them for a small price.) Another test you can try is piercing the meat of the breast and thigh: The juices should be clear.
[I posted this recipe.]